Chef #642310 - not everyone in the Recipezaar community lives in North America, and because of this Recipezaar provides a handy measurement converter: http://www.recipezaar.com/library/calc.zsp which you can use to convert liquid, weight, temperature, and length measurements. French Tart states, in her recipe, that the oven should be pre-heated to 200 degrees C ("C" means Celcius). If you go to the measurement converter page you can use Recipezaar's tool to easily convert Celcius to Fahrenheit, and you will see that 200 degrees Celcius is equivalent to 392 degrees Fahrenheit, which you could then round up to 400, since I'm assuming your oven temperatures aren't calibrated to that fine a degree. Some ovens do not use either Celcius or Fahrenheit to measure temperature, but instead use the "gas #" measurement, which is why she provided that information as well.
I have been making this dish for 20 years or so, having found it in my old Joy of Cooking. All credit to Anna! In J 0f C, the Rombauer sisters recommend sifting some summer savory over each layer of potatoes. I cannot concur ENOUGH with their suggestion. I also mince garlic and sprinkle it lightly between the layers--it roasts to almost a crunch. Here is the funny part: I've kind of struggled with this, since J of C had me using softened butter instead of melted. What happens is you use too much because it's hard to spread it all over without using more than the recipe calls for. Gilding the pomme. Don't. Melting is the simple solution I never thought of. My pommes have now gone from amazing to perfect! Thank you.
Aboslutely delicious potatoes. Made as directed using a deep dish pie plate.
1 kg equals about 2-1/4 lbs. or 6 medium potatoes, 225g butter is about 1 cup, and 200 degrees Celsius is about 400 degrees Fahrenheit. Yum.
WOW, WOW, WOW. This was totally excellent. I followed the recipe precisely and a bake time of 350 for about 50 minutes. The outside was slightly brown and the potatos were soft and silky. The flavor was totally delicious. I will be making this again, and also for guests. I may try some additions like rosemary, chives, or green onions to play around, but they are GREAT as is. Thank you French Tart for a classic recipe with directions that were well written!
Please add what degree the oven is set at. I have no idea what 200c or gas 6 means. Sounds like a good recipe though.
This is a classic potato recipe that is similar to what I called scalloped potatoes. I"ve never done this type of potato dish b/f w/o using milk. Actually it wasn't needed as there was plenty of butter for the potatoes to swim in. I also did a sprinkling of cheddar cheese over the final dish just until it melted. Buttery, potatoey goodness.:-) Made in honor of FT and all she meant and did for HolidayTag.
A great find for me, this is elegant, brilliant and delicious. Except for seasonings, there are only two ingredients. The photos were a big help and the directions were just right.
this is simple, delicious, and easy. mine didn't brown much at all but it's probably because i used a corning ware dish. i will try something else next time.
Very nice recipe. Sometimes 'simply' is all that's needed. Mine didn't brown as much as I'd have liked, but I think that's probably because of the dish that I had used. I'll try this again very soon, and find a better container. Thanks FT for another wonderful recipe.
Cannot be improved upon. These are the BEST potatoes, my DH's favorite, and he asks for them all the time. LOVE your recipes, French Tart...keep 'em coming!